Baked Halibut Tomato Basil (Printable)

Tender halibut baked and topped with fresh tomato and basil relish for a vibrant, healthy dish.

# Ingredient List:

→ Fish

01 - 4 skinless halibut fillets, approximately 6 oz each
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp black pepper
05 - 1 lemon, thinly sliced

→ Tomato and Basil Relish

06 - 2 cups quartered cherry tomatoes
07 - 1/4 cup chopped fresh basil leaves
08 - 2 tbsp finely diced red onion
09 - 1 garlic clove, minced
10 - 1 tbsp drained capers
11 - 2 tbsp extra virgin olive oil
12 - 1 tbsp balsamic vinegar
13 - 1/4 tsp sea salt
14 - 1/8 tsp black pepper

# Steps:

01 - Set oven to 400°F. Line a baking sheet with parchment paper or grease lightly.
02 - Pat fillets dry. Brush both sides with olive oil, then season evenly with sea salt and black pepper.
03 - Place fillets on prepared sheet and top each with thin lemon slices.
04 - Bake for 15 to 18 minutes until the fish is opaque and flakes with a fork.
05 - In a bowl, gently combine quartered tomatoes, chopped basil, diced red onion, minced garlic, capers, olive oil, balsamic vinegar, salt, and pepper.
06 - Remove fish from oven. Transfer to serving plates and spoon tomato and basil relish on top. Garnish with additional basil if desired. Serve immediately.

# Expert Advice:

01 -
  • The fish stays impossibly tender because you're not fussing with it—just a gentle bake and it's done.
  • That relish is bright enough to feel special but takes five minutes to throw together while the oven works.
  • It tastes like restaurant food but comes together faster than ordering takeout.
02 -
  • Wet fish steams instead of bakes, so those paper towels are doing real work—don't skip that step or you'll wonder why it tastes pale and sad.
  • The relish needs to be made fresh and served immediately; if you make it an hour ahead, the tomatoes break down and it becomes mushy rather than vibrant.
03 -
  • Buy halibut from a fishmonger if you can rather than pre-packaged; they'll cut it to the thickness you want and the quality difference is real.
  • If your cherry tomatoes are watery, quarter them and let them sit in a colander for five minutes to drain before adding them to the relish.

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